White Bean Stew

Had this recipe for years, I guess it about time to try it out. Sound pretty low-fat, let's see.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 5 (14 1/2ounce) cans nonfat chicken broth
• 1⁄2 cup water
• 1  lb dried great northern beans
• 1⁄2 cup onion, chopped
• 1  teaspoon  Lawry's Seasoned Salt
• 1⁄2 teaspoon  Lawry's Pinch of Herb
• 1⁄2 teaspoon  salt-free lemon pepper, LAWRY'S
• 1  lb boneless skinless chicken breast, cooked and diced
• 1 (4 ounce) can diced green chilies
• 2  teaspoons ground cumin
• 2  teaspoons oregano leaves
• 2  teaspoons cilantro, fresh, chopped

Directions

1. In Dutch oven or large saucepan, combine 2 quarts chicken broth, beans, onion, garlic, seasoned salt, Pinch of herbs and Lemon Pepper.
2. Bring to a boil; reduce heat to low.
3. Cover and simmer until beans are tender, about 1 1/2 hours.
4. (If bean mixture becomes too thick, add additional chicken broth to thin).
5. When beans are tender, add remaining ingredients; cover and simmer 20 minutes more, stirring occasionally.
6. Presentation: Serve stew in individual bowls. Sprinkle with 1 Cup shredded cheese and 1/4 Cup chopped green onions.
7. Enjoy.